Potential of African pear (Dacryodes edulis) as an ingredient in plantain‐based composite cookies

Abstract

Purpose

The purpose of this paper is to explore the level of substitution of margarine with African pear that will be acceptable to consumers.

Design/methodology/approach

A recipe for cookies is modified by replacing margarine with African pear. Plantain composite flour is also used. Physical parameters and proximate composition are determined using standard methods. Sensory evaluation is carried out using sensory panelists.

Findings

The moisture content of the cookies ranges from 2.09 to 4.10 per cent, fat content and ash contents range from 21.40 to 22.90 per cent and 2.14 to 2.77 per cent, respectively. The ash content is higher than the value 1.43 per cent recorded for cookies made from 100 per cent margarine. The average value for energy 487 kcal/100 g will meet the recommended daily dietary allowance. There is no significant difference on the average weight, thickness, volume and density of the cookies made from 25 to 100 per cent African pear with either 25 or 50 per cent ripe/unripe plantain flour. Average weight, thickness, volume and density are 5.60 g, 058 mm, 9.72 cm³, and 0.574 g/cm³, respectively. Sensory evaluation reveals that composite flour at 25‐100 per cent with either ripe or unripe plantain shows significant difference (p < 0.05) in taste and overall acceptability. At 50 per cent unripe or ripe plantain composite flour, there is no significant difference in attributes except flavour.

Research limitations/implications

Up to 50 per cent level of substitution of wheat for plantain flour is found to be acceptable in the preliminary report and used.

Practical implications

Replacement of margarine with African pear at below and up to 50 per cent is acceptable. Overall acceptability reduces with increasing level of substitution.

Originality/value

African pear pulp substitution with as much as 50 per cent does not adversely affect the proximate composition, physical and sensory characteristic. At which level the protein and ash content increases, which is an indication of good nutritional quality. African pear could be processed into value‐added product which can be of interest in school‐children feeding programs and in combating malnutrition, which is still prevalent in Nigeria.

Citation

Faramade Osundahunsi, O., Titilope Seidu, K. and Victoria Oyerinde, O. (2010), "Potential of African pear (Dacryodes edulis) as an ingredient in plantain‐based composite cookies", Nutrition & Food Science, Vol. 40 No. 1, pp. 39-48. https://doi.org/10.1108/00346651011015908